Eggs have always been one of my favorite foods. They were in fact the first food I made "all by myself" as a child. Over the years I've experimented with different flavorings to take my scrambled eggs to the next level. The following recipe is spiced with turmeric and though I'm happy to eat full flavored things first thing in the morning I know not everyone will enjoy that. So I recommend this scramble for a late-morning brunch or a light dinner with a fresh green salad. This recipe doubles easily for more guests! Enjoy!
Serves 1-2 with toast and green salad
Ingredients:
2 teaspoons olive oil
3 tablespoons minced yellow onion
1 cup minced yellow squash (1 small squash)
1/4 teaspoon salt
1/4 teaspoon turmeric
2 tablespoons chopped cherry tomatoes (about 7 tomatoes)
2 farm fresh eggs
2 teaspoons chopped fresh chives
Procedure:
1. In a small skillet, over medium low flame heat olive oil. Add onion, squash, salt and turmeric, saute about 5 minutes , stirring occasionally.
2. Add cherry tomatoes cook 3 minutes more.
3. Meanwhile, scramble the eggs well. Add eggs to skillet with veggies, stirring. As the eggs begin to congeal and are nearly done, remove eggs from heat and stir in chives. Continue stirring until eggs are cooked through but not dry. Serve immediately with toast and green salad.
